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Roasted Chicken with Rosemary

TOTAL TIME: Prep: 20 min. Bake: 2 hours + standing YIELD: 9 servings.
Herbs, garlic and butter give this hearty meal in one a classic flavor. It's a lot like pot roast, except it uses chicken instead of beef. —Isabel Zienkosky, Salt Lake City, Utah

Ingredients

  • 1/2 cup butter, cubed
  • 4 tablespoons minced fresh rosemary or 2 tablespoons dried rosemary, crushed
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 garlic cloves, minced
  • 1 whole roasting chicken (5 to 6 pounds)
  • 6 small red potatoes, halved
  • 6 medium carrots, halved lengthwise and cut into 2-inch pieces
  • 2 medium onions, quartered

Directions

  • 1. In a small saucepan, melt butter; stir in the seasonings and garlic. Place chicken breast side up on a rack in a shallow roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables.
  • 2. Bake at 350° for 1-1/2 hours. Baste with cooking juices; bake 30-60 minutes longer, basting occasionally, until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.)
  • 3. Let stand 10-15 minutes, tented with foil if necessary, before carving. Serve with vegetables.

Nutrition Facts

1 serving: 449 calories, 28g fat (11g saturated fat), 126mg cholesterol, 479mg sodium, 16g carbohydrate (5g sugars, 3g fiber), 33g protein.

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